The Sensory Evaluation of Food Products Made with Varying Levels of Sucrose and Fructose and of Threshold Measurements of Individuals with Diabetes Mellitus
The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes m...
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| Format: | Others |
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DigitalCommons@USU
1978
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| Online Access: | https://digitalcommons.usu.edu/etd/5210 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6250&context=etd |